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Guindilla Pepper Ristra
This string or ristra of dried Spanish guindilla or chilli peppers looks beautiful hanging in any kitchen. The Spanish chilli peppers bring a mild heat and earthy depth to sauces and stews.
The chillies also make a great seasoning when roasted. For a quick and moreish snack, de-seed the chilli, chop finely and toss with a little olive oil and some marcona almonds, and roast in a hot oven for 5-10 minutes until toasted. Serve with a glass of sherry.
|Settings||Guindilla Pepper Ristra remove||Vidal Gummi Tropical Frogs remove||Brindisa Saffron Mayonnaise remove||Chipirones En Su Tinta - Squid in Ink remove||Fini Roller Tutti Frutti Candy remove||Ortiz Sardines A La Antigua in Olive Oil remove|
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|Content||This string or ristra of dried Spanish guindilla or chilli peppers looks beautiful hanging in any kitchen. The Spanish chilli peppers bring a mild heat and earthy depth to sauces and stews. The chillies also make a great seasoning when roasted. For a quick and moreish snack, de-seed the chilli, chop finely and toss with a little olive oil and some marcona almonds, and roast in a hot oven for 5-10 minutes until toasted. Serve with a glass of sherry.|
Hop yourself over to your bag of Tropical Frogs and chow down! Each fruit-flavored frog is so good that your stomach will be playing Frogger to get more! Fun fact: The glass frog has transparent skin, so you can see its heart beating!
|Brindisa saffron mayonnaise will be your new favourite dip for grilled lobster, seafood and even grilled lamb. The Spanish saffron from La Mancha adds the delicate fragrance of this prized spice to one of the world’s favourite condiments. Serve the saffron mayonnaise with prawns, salted cod or harissa glazed chicken. You can even use it to add an indulgent twist to your favourite sandwiches. Ingredients: sunflower oil, Brindisa extra virgin olive oil (23%), water, pasteurised free range egg powder, vinegar, salt, sugar, Brindisa saffron stamens, mustard flour, garlic powder. Contains allergens: egg, mustard.||Chipirones en su tinta are squid in their own ink. The baby squid are stuffed in their ink with tomatoes and onion then seasoned with wine and spices. The stuffed squid are a speciality of Galicia and Asturias, on the northwest coast of Spain. To serve, simply heat the squid through and present alongside plain white rice or crusty bread to mop up the sauce. Also try serving the chipirones en su tinta tossed through freshly cooked pasta for a light supper. Ingredients: squid, sunflower oil, tomato, onion, wine, ink, salt, spices. Contains allergens: molluscs. Each tin contains 6-8 pieces.|
Extra sour rainbow colored gummy belt that is ready to be unrolled and enjoyed. Wrap the other Fini Rollers flavors for a super sweet, super sour ride! Fun fact: Fini was established by Manuel Sánchez Cano in the 1970s!
|Enjoy sardines a la antigua in olive oil straight from the tin. Ortiz pick the freshest sardines from auctions on the north coast of Spain, then carefully clean and prepare them by hand. The sardines are quickly fried in virgin olive oil, before being tinned with olive oil and a little salt. Try lightly toasting slices of fresh, crusty bread, top with crushed tomatoes and garlic, and finally place a single sardine on top. Enjoy as a starter or snack. ‘A la antigua’ is a term describing any fish product with the silver skins left on. Ingredients: sardines, olive oil, salt.|
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